Ingrediants Help!!

Discussion in 'Sausage' started by mnrookie, Sep 17, 2008.

  1. mnrookie

    mnrookie Newbie

    Well I ran to a couple of the gorcery stores to find all that I need to making some sausage tomorrow but couldn't find a few things. I also called a few butcher shops around town and they didn't have any of these or didn't know where I could find them. So basically I need help trying to find some of these ingrediants. I found them on the internet but I was hoping to start making my first batches of sausage tomorrow. I hope I'm not SOL. This is what I'm looking for:

    Soy Protein Concentrate
    Corn Syrup Solids

    Are there any substitutes for any of these if I can't find them?

    Any help?!?!
  2. fatback joe

    fatback joe Master of the Pit OTBS Member

    Soy Protein Concentrate - try calling a health food store....they probably have it.

    Fermento - have heard that you can sub citric acid or buttermilk powder (buttermilk powder you should be able to find at the grocery store) but have no first hand experience with either

    Corn Syrup solids - have read that you can use corn syrup, but have to find a way to deal with the added moisture it brings.

    Personally, I would just get the stuff I needed and do it right unless the meat is in a use or lose situation.
  3. fritz

    fritz Meat Mopper

    I think you can find the fermento at a wine/beer making shop? Also, non-fat powdered milk can be substituted for the SPC.
  4. pantherfan83

    pantherfan83 Smoking Fanatic

    I believe the Soy Protein Concentrate is just being used as a binder. You could use dry milk powder or oats.

    Fermento, not sure there is a substitute, or at least not one that you would be able to find locally. It's purpose is as a fake fermenter. It gives the sausage the tangy fermented taste without actually fermenting it.

    Corn Syrup Solids, you could probably use powdered dextrose, or maybe 1/2 or 1/3 the amount of sugar.

    You can subsititue for or leave out the above ingredients and make the sausage anyway and it may not turn out exactly the way you intended, but I'm sure it will still be good. There's also nothing wrong with slowing down and placing and order with Butcher-Packer and/or The Sausage Maker and waiting for next week. I don't think Butcher-Packer carries the Fermento (unless they call it something else). You can get it from The Sausage Maker, but I'd get everything else from Butcher-Packer. The Sausage Maker's prices aren't as good and their shipping charges in my opinion are outrageous.

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